Clementine Mimosa Cocktail Recipe

If you’re into cocktails that are light, fresh, and fruity, this Clementine Mimosa might just hit the spot. It’s a simple mix of sweet clementine juice and sparkling wine—a new spin on the usual brunch classic.

It’s honestly so easy to make at home. Works for special occasions or just a lazy weekend morning when you want something a little extra.

I’m a big fan of how the bright citrus from clementines pairs up with those bubbles. You don’t need fancy ingredients or tools, which is a relief.

If you’re looking to mix things up for your next brunch, give this recipe a shot.

Clementine Mimosa Cocktail Recipe

This cocktail has become a go-to for brunches and those slow, sunny mornings. The clementine’s sweet, zesty flavor just works with crisp champagne, trust me.

Equipment

• Tall champagne flutes
• Citrus juicer (manual or electric)
• Small strainer
• Measuring cup or shot glass
• Spoon for stirring
• Pitcher (optional, for making a larger batch)

A decent juicer really helps squeeze out all the juice from your clementines. I always strain the juice to keep seeds and pulp out—no one wants a chunky mimosa.

If I’m making a bunch for friends, I’ll use a pitcher. Clean flutes? They’re not just for looks; they help the bubbles last longer.

Ingredients

• 4–5 fresh clementines (enough for 1/2 cup juice)
• 1 bottle chilled champagne (or any dry sparkling wine)
• Ice (optional, for chilling juice)
• Thin clementine slices or zest, for garnish (optional)
• 1–2 teaspoons sugar or simple syrup (optional, if you like it sweeter)

Fresh clementines are a must—bottled juice just doesn’t compare. I usually go for brut or extra dry sparkling wine, but honestly, use what you like.

Most of the time, clementines are sweet enough, so I skip the sugar, but everyone’s taste is different.

Instructions

• Cut clementines in half and juice them until you have about 1/2 cup of juice.
• Strain the juice into a small pitcher to get rid of seeds and pulp.
• Taste the juice; if you want it sweeter, add sugar or syrup and give it a gentle stir.
• Pour the clementine juice into your champagne flute, about halfway.
• Top it off slowly with chilled champagne.
• Stir gently, just enough to mix.
• Add a clementine slice or twist on the rim for a little flair.
• Serve right away, while it’s cold and bubbly.

I always pour the juice first to keep the foam under control. Pouring slowly really makes a difference with the bubbles.

If you’re making a lot, chilling everything ahead of time helps.

Notes

Fresh-squeezed clementine juice seriously changes the game here. Sometimes I’ll roll the clementines on the counter before juicing to get every last drop.

If clementines aren’t around, tangerines or mandarins work in a pinch.

Brut champagne keeps things crisp, but if you’re in the mood for something sweeter, prosecco’s a good swap. I’ll only add sugar if the fruit tastes a bit tart.

Now and then, I’ll splash in a little orange liqueur for a twist. Serve these right away—otherwise, you lose that perfect fizz and flavor.

Tasting Notes

When I take a sip of the Clementine Mimosa, the first thing that hits me is how refreshing it is. The clementine juice brings a sweetness that’s just right—not too much, not too little.

The bubbles from the sparkling wine make every sip feel light and a bit playful. There’s a smoothness to the drink, and then that little citrus tang sneaks in.

I’m a fan of how the flavor manages to be both bright and gentle. It isn’t sour, but there’s a whisper of tartness that keeps things interesting.

Sometimes there’s a hint of something floral, probably from the clementine skin if I throw in a slice as garnish.

After a few sips, it’s clear the drink is light, not heavy or too boozy. I could see it working really well with brunch—nothing here is going to drown out the flavors of whatever’s on your plate.

The aftertaste? It’s clean, pleasant, and doesn’t hang around too long. My mouth feels fresh, ready for another bite or sip.